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Double-Onion Beef Brisket Recipe

It's the slow cooking of this brisket that makes it so tender. It gets a wonderfully sweet-tangy flavor from chili sauce, cider vinegar and brown sugar.—Elaine Sweet, Dallas, Texas

TOTAL TIME: Prep: 35 min. Cook: 6 hoursYIELD:10 servings

Double-Onion Beef Brisket Recipe

It's the slow cooking of this brisket that makes it so tender. It gets a wonderfully sweet-tangy flavor from chili sauce, cider vinegar and brown sugar.—Elaine Sweet, Dallas, Texas

TOTAL TIME: Prep: 35 min. Cook: 6 hoursYIELD:10 servings

Ingredients

1 fresh beef brisket (4 pounds)

1-1/2 teaspoons kosher salt

1-1/2 teaspoons coarsely ground pepper

2 tablespoons olive oil

3 medium onions, halved and sliced

3 celery ribs, chopped

1 cup chili sauce

1/4 cup packed brown sugar

1/4 cup cider vinegar

1 envelope onion soup mix

Directions

1.Cut brisket in half; sprinkle all sides with salt and pepper. In a large skillet, brown brisket in oil; remove and set aside. In the same skillet, cook and stir onions over low heat for 15-20 minutes or until caramelized.

2. Place half of the onions in a 5-qt. slow cooker; top with celery and brisket. Combine the chili sauce, brown sugar, vinegar and soup mix. Pour over brisket; top with remaining onions.

3. Cover and cook on low for 6-7 hours or until meat is tender. Let stand for 5 minutes before slicing. Skim fat from cooking juices; serve juices with meat.
Yield: 10 servings.